directions

In a large skillet, cook bacon over medium heat for 1 minute or until there is enough bacon fat released to coat the bottom of the pan, stirring occasionally. Push bacon to side of the skillet and add the chops. Sprinkle chops with salt and pepper. Cook chops for 3 to 10 minutes or until lightly browned and internal temperature on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), turning once halfway through. Remove chops and bacon, draining bacon on paper towels and resting chops for a minimum of 3 minutes.

For cocktail buns, cut each chop in half so you have 8 pieces. Place chops in buns. Top chops with steak sauce and bacon strips. These bacon-infused sandwiches are ideal for tailgating and cocktail parties.

Tasty variations:

Italian: Before cooking, dip chops in 2 large eggs, then in seasoned fine dry bread crumbs to cover (approximately 3 tablespoons of bread crumbs per chop). Cook as directed except sprinkle on 1 to 1 1/2 tablespoons of shredded Parmesan or provolone on each chop after turning the chops. Omit the butter and steak sauce. Spread buns with 1/2 tablespoon of pre-prepared pesto; add pork and bacon, then top with roasted red pepper slices and arugula.